Sugared Lemon Sponge Cake with Strawberries and Whipped Cream
Anyone else notice I seem to be on a lemon kick?
The sugary lemon topping I used in this cake is inspired by a breakfast my husband's family makes called a dutch baby. A dutch baby is a sweet popover baked in a cast iron skillet. Very, very delicious. But anyways, I made the light, airy sponge cake used in this recipe for something else and I couldn't help thinking how delicious it would be with a sugared lemon topping and some strawberries. And from there a new recipe was created!
I believe this simple, elegant dessert would be the perfect ending to an outdoor dinner on a warm evening. The cake takes all of 11 minutes to bake! Sprinkle on some powdered sugar and lemon juice, use a cookie cutter to make circular mini cakes, stack with whipped cream and strawberries and done! Beautiful dessert without the hassle. It's also very easily customizable. You can substitute strawberries with whatever fruit looks best at the market the week you plan on making it. The sweetness level can be adjusted in both the whipped cream and fruit.
This could even be made into a fun DIY dessert at parties. Set out the cut sugared lemon sponge, whipped cream, mixed berries and get creative with dessert toppings like nutella, sprinkles, honey, mint, etc. How awesome would that be? I sense a new BBQ trend here!
Sugared Lemon Sponge Cake* with Strawberries and Whipped Cream
Makes 6 double layered stacks using a 3 inch diameter circle cutter